Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

I thought I already knew everything I needed to know about roasting a chicken, until I tried this recipe. Wow! This was so good and so easy--maybe 10 minutes of effort, compared to my usual 5. This recipe makes the most delicious pan juices of any roast chicken I've ever had. You can taste a hint of the lemon and the thyme which is stuffed into the cavity. And the roasted onions, carrots, and fennel that cooked in the same pan--swoon--who needs chicken? My chicken was smaller than the recipes called for so I only cooked it for an hour at 425. It was beautifully browned, juicy, and tender. If you make this, make sure to serve something that will soak up the pan juices (rice or potatoes). The book version of this recipe differs slightly from the online version: the book version has an accompanying gravy recipe and only calls for roasting onions and carrots. The online version also adds fennel.